1 1/2 each shrimp, prawns - raw
1 1/2 each clams, live
3 lb chicken, - cut frying up and
1/3 cup olive oil
2 each lg onion, - chopped
4 cup garlic, mashed to a paste
1/4 tsp saffron, spanish
2 tsp salt
2 cup rice, uncooked
6 cup hot water
1 cup sweet red pimientos
Directions
OPTIONAL INGREDIENTS. 1/2 lb chorizo sausages - casings removed
and meat crumbled then fried for about 15 mins. in separate pan.
Drain 3/4 lbs pork shoulder--cubed and well browned in separate pan.
Drop raw prawns into boiling salted water and cook until they turn
red. Drain, peel and dive in. Set aside. Scrub live clams in several
baths of cold water to be sure all the sand is washed away. Do not
open shells. Pour 1/2 of the olive oil into a frying pan and slowly
brown chicken pieces. Into a Dutch oven pour the remaining olive oil
and saute' the onions and garlic until tender but not brown over low
heat. Add prawns, clams, chicken, saffron, salt and rice (plus
optional if used. The more the merrier). Add water and simmer gently,
uncovered, until the rice is cooked. About 35-45 mins. If it becomes
too dry before the rice is cooked, a little more water may be added,
but DO NOT stir. If some moisture remains when rice is done, put pan
into a oven to dry out. Arrange strips of pimento on top and serve in
the pan in which it was cooked. The latter is why it is important to
carefully plan your cooking vessel. Hope you enjoy this. It comes
from Sunset Magazine who seem to always hit the target. BTW, I would
guess that the beans and peppers were used as fillers as generally
they are not mentioned in any recipe I have seen.
Servings: 6 servings
Paella *** Guy -- Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Fish; Spanish
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into history, in truth as far back as the ancient Egyptians, and potentially, even further back. In practice though, mostly, these early cook books were just very basic hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Moving on, we find two books which date from the fourteenth century : one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the curry that is familiar to us all today, but instead descriptions of the types of food on the menus of the wealthy. During the following few centuries, the powerful and rich houses tried to offer the most exotic banquets, and as a consequence, the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. By the advent of the 1900s, cook books were starting to become popular mostly due to more people being able to read, people having increased spare time and being a little richer. |
We hope you enjoy this Paella ___ Guy recipe.
